摘要
食品增稠剂是果冻中的重要配料,不仅影响果冻质地,还影响到果冻的稳定性和外观。综述了果冻生产中常用的增稠剂种类,包括卡拉胶、黄原胶、魔芋胶等,以及其凝胶原理和复配技术的应用。增稠剂的合理使用能够显著改善果冻的口感和质地,通过对增稠剂的二元及多元复配技术的研究,可以为果冻生产的配方优化和食品增稠剂的创新性应用提供理论基础。未来,食品增稠剂的开发和应用将继续朝着多元化、功能化和健康化的方向发展,以适应市场的需求和挑战。
Food thickeners play an important role in jelly production,which not only affects the texture and taste of jelly,but also affects the stability and appearance of the product.The types of commonly used thickeners in jelly production including carrageenan,xanthan gum,konjac gum,et,as well as their gel principles and the application of compounding technology were summaried.The rational use of thickeners significantly improved the taste and texture of jelly,and the study of binary and multivariate compounding technologies of thickeners provided a theoretical basis for the formulation optimization of jelly production and the innovative application of food thickeners.The development of food thickeners will continue to meet the needs of diversification,functionalization and health.
作者
刘芮杉
张卫
和朝军
李莉峰
周家华
张超
申瑞玲
LIU Ruishan;ZHANG Wei;HE Zhaojun;LI Lifeng;ZHOU Jiahua;ZHANG Chao;SHEN Ruiling(Institute of Agri-food Processing and Nutrition,Beijing Key Laboratory of Preservation and Processing of Fruit and Vegetable Agricultural Products,Key Laboratory of Vegetable Postpartum Treatment Ministry of Agriculture and Rural Affairs,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,He'nan 450002,China;College of Food and Drug,Luoyang Normal University,Luoyang,He'nan 471934,China;Institute of Food Processing,Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161,China)
出处
《农产品加工》
2026年第1期123-127,131,共6页
Farm Products Processing
基金
国家自然科学基金项目(32172237)
现代农业产业技术体系资助项目(CARS-25)
北京市农林科学院协同创新中心资助项目(KJCX20240402)。
关键词
食品增稠剂
果冻
应用
food thickener
jelly
application
